Recipes

Philippe Laurent, business owner at La Folie des Délices in Corralejo, presents his new creation: the Macaron Gofio, a meringue shell with Gofio and filled with Gofio and Truffe de Lait (Milk Truffle). Philippe builds on 3 generations of pastry making which has resulted in this new member of the Macaron Parisien, two shells that are combined with any kind of tasty filling. The key to a maximum culinary experience is quality of the products, know-how and freshness.

Remove excess fat and organs from the baby goat. Mash the garlic and mix it with salt, white wine, saffron and lemon juice in a bowl. Apply this mixture into the baby goat and allow to marinate for a full day. Afterwards, remove the marinade (but keep it) and cook the meat in a tub with onions, olive oil and butter until golden brown. Then place the meat in an oven tub, add the marinade and the coarsely sliced potatoes.Leave in the oven for an hour at 180ºC.

To prepare the marinade, mash the garlic, coarse salt, a little oregano, cumin, chili, breadcrumbs soaked in vinegar and a piece of previously fried goat liver in a mortar.After having washed the meat, cut it and dry it with paper towels. Smear the pieces of meat with the marinade and place it in a deep kettle, then add the bay leaf and thyme and pour the wine. Leave in the fridge for 24 hours to allow the flavors to mix and to impregnate the meat. Then, take out the meat and keep the broth. Fry the meat and keep it in a saucepan.Fry the onions in the same oil till golden brown, add the broth and boil up. The only thing left is to add this broth to the meat, head for the table and enjoy this tasty dish.Posted by Ewina Sama

Tomatoes, garlic and olives have to be chopped, very fine. Put all into a bowl and mix together with tomato paste and butter. Add salt to your taste. Very tasty on any type of bread with Jamón Serrano.

Put the sugar in a medium-sized saucepan and let it caramelise above a medium heat. Add the orange juice and warm up. Add the other ingredients and reduce the heat till the liquid has a good consistency for a sauce. Season the liquid with extra Thai Fish sauce to your own taste.

This sauce can be added to dishes with fish, pork or chicken. Use Basmati rice as a side dish. Enjoy your food!

Anibal.

Note: Anibal has a cosy restaurant with the same name in Corralejo, close to the Hiperdino supermarket, where he serves a collection of freshly-made tapas at bargain prices: 10€ pp for all-you-can-eat. Opposite the surf shop PARADISE.

This sauce is an easy-to-make one that fits very well to different kinds of dishes: just with pasta, with white fish or poultry, or as basis for vegetarian food. It also may be used as sauce for the more festive “Lobster dishes”.

Gazpacho is cold soup that mainly consists of mixed raw vegetables. It therefore offers a multitude of fibres, vitamins and minerals. And it is quick and easy to make. It only takes 15 mins and the only tools that you need are a knife and a blender or a mixer. This recipe serves 4 people.

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Edition 34

Spirit of Fuerteventura - Ed 34

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Welcome to the Edition 34 of the Spirit of Fuerteventura Holiday, Trip & Travel Guide + Sport, Activity & Excursion Advisor. On this page you will find all the navigation facilities to bring you to the information contained in this edition.